Asian Slaw Recipe
This crunchy and refreshing Asian slaw recipe is packed with vibrant veggies and tossed in a tangy sesame-ginger dressing. It's the perfect side dish for summer barbecues, potlucks, or a light lunch!
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Sharp knife or mandoline
Ingredients
- For the Slaw:
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper thinly sliced
- 1/2 cup chopped cilantro
- 3 green onions sliced
- 1/4 cup toasted sesame seeds optional
- For the Dressing:
- 1/4 cup soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp grated fresh ginger
- 1 clove garlic minced
- 1 tsp sriracha or chili paste optional
Instructions
- Prepare the vegetables:
- Thinly slice or shred the cabbage, carrots, and bell pepper. Place all the vegetables into a large mixing bowl. Add the chopped cilantro, green onions, and sesame seeds (if using).
- Make the dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha (if using) until well combined.
- Toss the slaw:
- Pour the dressing over the prepared vegetables. Toss well to ensure everything is evenly coated.
- Chill and serve:
- Refrigerate the slaw for at least 15–20 minutes before serving to let the flavors meld. Serve cold as a side dish or topping.